Carrot - A true medicinal food

Foods for the Eyes

Carrot

A true medicinal food
French: Carotte; Spanish: Zanahoria
Description: Root of the carrot plant ('Daucus carota' L), a herb of the family Umbelliferae that reaches up to one meter in height. It is usually orange in color, although there are varieties purple or yellow.

Carrots, together with alfalfa greens, are the food richest in provitamin A, which makes them a true dietary medicine. In the Encyclopedia of Medicinal Plants its medicinal properties are explained in greater detail.

Properties and Indications: carrots contain a small but significant amount of protiens (1.03%), approximately half of that of the potato. Fats are almost completely absent (0.19%), and carbohydrates make up 7.14% of their weight. They are a rather good source of B group vitamins, as well as vitamins C and E. All minerals and trace elements are present, including iron (0.5mg/100g)

Three substances stand out in the composition of carrots:
Carotenoids, among the most notable of which is beta-carotene, which the body transforms into vitamin A. Carotenoids are essential for the proper functioning of the retina, particularly for night vision or in low light situations. They also help maintain the skin and mucosa in good condition.
Vegetable fiber: Carrots contain about 3%, most of which is in the form of pectin. This helps regulate the transit of stool and soothes the intestinal mucosa.
Essential oil: This is active against intestinal parasites.
Carrots are very useful in diseases of the retina and of the eyes in general, skin disorders, gastritis, excess of gastric acid, colitis, and in the prevention of cancer

Preparation and use
(1)Raw: In salads, whole or grated and dressed with lemon juice. Carrots strengthen children's teeth.
(2)Cooked: Carrots combine well with potatoes and other vegetables. They are sweeter when cooked. They maintain their betacarotene content after cooking.
(3)Juice: Carrot juice makes a freshing, delicious, and nutritious beverage. It combines very well with apple juice or lemon juice.

One hundred grams of carrots (about one medium sized carrot) provide enough betacarotene for the body to produce almost three times the vitamin A needed daily by an adult.  

FOODS FOR THE NERVOUS SYSTEM (Nervousness)

Nervousness
Definition
The nervous systems reacts disproportionately to what would be considered normal stimuli when in an excited or irritated state.
Causes
All drugs act on the nervous system and produce nervousness or aggravate it. However, in some cases they may give the impression that they provide momentary relief, although their negative effect soon reappears even more strongly. Tobacco, alcoholic beverages, coffee, or other stimulant beverages are the most common causes of nervousness and imbalance in the nervous system.
Treatment
In addition to the foods recommended here for nervousness, there are healthy habits that help combat it:
-Eat a good breakfast to avoid hypoglycemia (lack of sugar in the blood) that usually manifests itself midmorning, which can produce nervousness and irritability.
-Eat at regular hours to avoid abrupt drops in blood glucose levels.
-Get sufficient sleep on a regular basis.
-Exercise regularly, particularly walking or hiking.

Increase                                 Reduce or eliminate
OATS                                                     STIMULANT BEVERAGES
WHEAT GERM                                         ALCOHOLIC BEVERAGES
SUNFLOWER SEEDS                                WHITE SUGAR
BRAZIL NUT
WALNUT
LETTUCE
AVOCADO
CASHEW
GREEN PEA
PASSION FRUIT
APRICOT
POLLEN   

Even though the sedating action of the passion fruit is much milder than the flowers and leaves of its botanical cousin, the passion flower, it can be quite effective.

Spinach In addition to providing strength to muscles, it protects the retina

Foods for the eyes
Spinach

In addition to providing strength to muscles, it protects the retina
French: Epinard; Spanish: Espinaca
Description: Spinach ('Spinacia oleracea' L.) is a herbaceous plant of the botanical family Chenopodiaceae.

Popeye, the famous cartoon soilor, owed his great strength to eating spinach. Today, both clinical and laboratory investigations confirm that Popeye was correct in eating so much spinach for strength. Besides, new diet therapy applications have been discovered for this excellent vegetable, such as its protective properties concerning the retina and vision.

PROPERTIES AND INDICATIONS: Spinach is possibly the highest nutritious green leafy vegetable known, although it only contains 22 calories per 100 grams. Its protein content is quite high for a green (2.86%), but it contains little carbohydrates (0.8%) and fats (0.35%).
The nutritive power of spinach derives from its richness in vitamins and minerals, as 100g of spinach provides:
-two thirds (672 µg RE) of the daily need for vitamin A (1,000 µg RE), 
-practically all (194  µg) of folic acid or folates needed daily (200  µg ),
-half of the vitamin C (28.1 mg) needed daily (60 mg),
-almost one-fourth (79 mg)of the daily requirement for magnesium (350 mg),
-more than one-fourth (2.71 mg) of the daily need for iron (10 mg).

These are some of its important applications:
-Retinal disorders: A very precise investigation carried out at the Massachusetts Eye and Ear Infirmary and at Harvard University (USA)4 shows that persons between 55 and 80 years of age who regularly eat spinach present a much lower risk of losing visual acuity due to macular degeneration.

Regular consumption of spinach is recommended to all who wish to preserve sight, particularly
those over the age of 50.

-Anemia: Spinach contains 2.71 mg of iron /100 g, a proportion greater than that found in meat. Although iron from plant sources is more difficult to absorb than that from animal sources, the presence of vitamin C from the spinach itself and from other foods, significantly improves the assimilation of this mineral.
Fresh spinach juice is an effective way to consume it in cases of anemia.
-Elevated choresterol level: Experiments with animals have shown that spinach proteins inhibit the absorption of choresterol and bile acids. Its regular use aids in reducing blood cholesterol level.
-Pregnancy: Because of its rich folic acid or folate content, (194 µg/100 g), which prevents certain fetal malformations, in addition to its antianemic action, spinach is an ideal green for pregnant women. 
-Physical activity and growth: Because of its rich vitamin and mineral content, spinach is highly recommended for those engaged in physical activities such as athletes and adolescents during periods of rapid growth.

PREPARATION AND USE
(1)Raw: When spinach is tender, it may be eaten in salads.
(2)Frozen: Frozen spinach loses a small portion of its vitamin C, but it has the advantage of being available year-round.
(3)Cooked: The ideal method is steaming, which preserves most  of its vitamins and minerals. 
(4)Fresh juice: One-half glass a day sipped before lunch or supper is the recommened dose. 

Spinach is very rich in lutein and zeaxanthin, two carotenoids that prevent vision loss because of degeneration of the macula, the most sensitive point of the retina. This disorder is the most common cause of blindness among the elderly. Spinach is even more effective than carrots in the prevention of senile macular degeneration.